Synopses & Reviews
You can have your cake and eat it too with celebrity baker Gesine Bullock-Pradoandrsquo;s latest cookbook. Featuring more than eighty delicious, indulgent cookies, pies, cakes, and more with proven swap-outs that give the option of making each dessert healthy, gluten-free, and vegan.
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In todayandrsquo;s allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just wonandrsquo;t cut it. Let Them Eat Cake includes classic recipes in all their extravagant glory, as well as the secrets to making three alternative versions of each one. From a Fudgy Chocolate Bundt and Maple Madeleines to Meyer Lemon Mile High Pie and Banana Split Ice Cream, this collection of cookies, muffins, brownies, pies, and cakes proves that, no matter your preferences, no dessert is off-limits. and#160;
Gluten-Free Baking Classics contains a recipe for chocolate chip cookies that Gourmet magazine claimed were perfect and dared anyone to detect that they werent made with traditional wheat flour. I took the challenge and tried a test recipe on chocolate chip cookie-lovers
only to find that Gourmet was right and I didnt have enough taste samples to keep up with their enthusiastic appetites.”
Sue Ade, Morris News Service
[Robertss] kitchen tested recipes make her baked goods lighter, and fluffier than the rest.”
Donna Gray, Calgary Herald
We were captivated by these perfect chocolate chip cookies, [with their] crisp yet yielding texture, and we dare anyone to detect they werent made with traditional wheat flour
[the] rich but light
cake loses nothing from the absence of white flour.”
This remarkable cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus.”
Elaine Monarch, Executive Director, Celiac Disease Foundation
This wonderful book by Annalise Roberts is very readable, and the recipes taste great!”
Peter H.R. Green, M.D. and Anne R. Lee, R.D., Celiac Disease Center, Columbia
An excellent cookbook. This is rare. I've seen some absolutely dreadful gluten-free
cookbooks....As far as the dishes, YUM! Not a single flop so far and that's saying a lot.”
C. Allison, CookingHelpWeb
For celiacs and others unable to eat wheat, it's not just the dessert tray that's forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar classics; old-fashioned favorites such as cream puffs, iclairs, and bread pudding; festive holiday breads; and more than 20 cakes, from a simple vanilla layer cake to a decadent German chocolate cake. A thorough grounding in classic baking techniques, as well as detailed instructions in how to buy, mix, and measure gluten-free flours, ensure success for even novice gluten-free bakers. Rounding out the book is a pertinent discussion on how readers can incorporate baking into busy schedules, and why it is so important for emotional, as well as physical, well-being.
This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics
is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.
About the Author
Annalise Roberts co-writes a newspaper column, "The Food Philosopher," and the website foodphilosopher.com. She works with a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group and a group run by the Hackensack University Medical Center in New Jersey. She is a resource contact for Bergen County, New Jersey for the Celiac Sprue Association. (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking at local community schools in New Jersey.